Curried Turkey Salad

rrcelery.jpg

Light and crunchy and fun … plus this spicy salad makes fabulous leftovers! SAM

2 quarts coarsely chopped cooked white-meat turkey
1 (20-ounce) can water chestnuts, drained and diced
2 pounds seedless green grapes, halved
2 cups chopped celery
2 cups slivered almonds, toasted and divided
3 cups mayonnaise
1 tablespoon sweet curry powder
2 tablespoons soy sauce

In a large bowl, combine the turkey, water chestnuts, grapes, celery, and 1 1/2 cup almonds. In another bowl, combine the mayonnaise, curry, and soy sauce. Add the mayonnaise mixture to the turkey mixture and chill for several hours. Garnish with the remaining almonds.
Makes 18 servings.

Adapted from Emily’s cookbook All-American Comfort Food.

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2 Responses to Curried Turkey Salad

  1. Almostgotit says:

    Leftovers on a hot day are KEY (this also looks pot-luck-able, too. I have a recipe somewhat like this, and it is WONDERFUL stuffed inside a half-pita, lined with a ruffly lettuce leaf!

  2. Almostgotit says:

    You’ve been tagged to write your own custom crafted 6-word memoir!

    http://www.almostgotit.com/2008/03/31/not-quite-what-i-was-planning-the-book-and-tag/

    Hope you play…

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